Preparation:
To make the dressing:
In a non-reactive container combine dressing ingredients.
To make the salad:
Preheat the oven to 325F and place pecans on a baking sheet.
Bake 15 minutes, stirring midway through toasting; remove from oven and set aside. Place the chicken in a single layer in a non-reactive dish or pan. Cover with 1/4 cup dressing. Cover and refrigerate chicken. (Chicken and dressing also can be placed in a zip-seal bag; seal, toss and refrigerate.) Do the same thing with the pears using another 1/4 cup dressing. Refrigerate chicken and pears for at least 10 minutes but no longer than 8 hours.
Preheat a gas or charcoal grill. Remove chicken from marinade; reserve this chicken marinade. Place chicken in the center or hottest part of grill.
Grill chicken in covered grill about 15 minutes on each side or until cooked through (juices run clear when chicken is pierced with a fork or when an instant-read thermometer registers 150F); be sure to avoid flare ups or the marinade will burn. As the chicken cooks, brush it with the reserved chicken marinade. Remove pears from their marinade and place around the edges of the chicken; reserve their marinade separately.
Grill the pears about 2 minutes per side or until they are heated through and softened slightly. As the pears cook, use a clean brush to baste them with the reserved pear marinade.
Transfer the chicken and pears to a cutting board. Place the greens in a large non-reactive bowl. Shake the remaining salad dressing (discard dressing used as pear and chicken marinade) and toss with greens; divide among four plates. Cut the chicken in thin slices crosswise. Arrange chicken slices, pears and pecans atop greens.
Serve at once.
Salad dressing:
Combine all the dressing ingredients and mix well. |
